Char Siu Baby Back Ribs

• 3/4 cup hoisin sauce
• 1/2 cup (4 oz.) dark rum
• 1/2 cup soy sauce
• 1/4 cup honey
• 3 tablespoons sambal oelek (ground fresh chile paste)
• 2 tablespoons dark sesame oil
• 2 tablespoons minced fresh ginger
• 2 teaspoons minced fresh garlic
• 2 teaspoons Chinese five-spice
• 2 teaspoons onion powder
• 2 teaspoons red liquid food coloring
• 2 slabs baby back pork ribs (about 4 lb.), paper-like skin removed
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• Chopped fresh chives

1. Whisk together hoisin, rum, soy sauce, honey, sambal, sesame oil, ginger, garlic, five-spice, onion powder, and food coloring in a medium bowl, reserving 1/4 cup.
2. Place ribs in a large ziplock plastic bag. (You may need more than 1 bag, and you may need to cut ribs in half.) Add hoisin mixture, seal tightly, and rub to coat. Chill at least 4 hours or overnight.
3. Prepare a charcoal grill to medium (350u0b0F to 400u0b0F), by piling charcoal on 1 side of grill and leaving other side empty. (For gas grill, light only 1 side.) Remove ribs from bag, and discard marinade. Sprinkle salt and pepper over ribs, and place slabs on unlit side of grill, stacking 1 on top of the other. Grill, covered, 40 minutes. Rotate slabs, moving bottom slab to top; grill, covered, 40 minutes. Rotate again; grill, covered, 40 minutes.
4. Decrease grill temperature to 300u0b0F to 350u0b0F (medium); place slabs side by side on unlit side of grill. Baste with reserved 1/4 cup sauce. Grill, covered, 30 minutes, basting with sauce occasionally. Remove from grill; let stand 10 minutes before cutting.
5. Cut slabs into individual ribs, and sprinkle with chives; serve immediately.

hoisin sauce, dark rum, soy sauce, honey, sambal oelek, dark sesame oil, fresh ginger, fresh garlic, onion powder, red liquid food coloring, baby back pork, kosher salt, black pepper, fresh chives

Taken from www.myrecipes.com/recipe/char-siu-baby-back-ribs (may not work)